Wickles Wicked Bloody Mary Shrimp Salad
Ingredients:
Bloody Mary Vinaigrette
- 1/2 cup spicy Bloody Mary mix
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp prepared horseradish
- 1 tsp freshly ground black pepper
- 1 tsp hot sauce
- 3/4 tsp celery salt
- 1/2 tsp Worcestershire sauce
Quick Pickled Shrimp
- 1 lemon, thinly sliced
- 1/3 cup thinly sliced red onion
- 1/4 cup olive oil
- 3 tbsp Wickles Pickles Juice
- 2 tsp. chopped fresh dill
- 2 tbsp chopped fresh flat-leaf parsley
- 1 1/4 tsp Creole seasoning
- 1 garlic clove, minced
- 1 pound peeled, medium-size cooked shrimp
- table salt and freshly ground black pepper to taste
Salad
- 3 pounds assorted tomatoes, sliced
- 1/3 cup diagonally sliced celery
- Bloody Mary Vinaigrette
- Quick Pickled Shrimp
- 1/2 cup firmly packed celery leaves
- Wicked Okra
Garnishes: chilled dilly beans, lemon slices, fresh flat-leaf parsley
Directions:
Bloody Mary Vinaigrette
- Whisk together Bloody Mary mix, olive oil, lemon juice, horseradish, pepper, hot sauce, celery salt, and Worcestershire sauce.
Quick Pickled Shrimp
- Stir together lemon slices, onion, olive oil, Wickles Pickles juice, dill, parsley, Creole seasoning, and garlic in a large bowl; transfer to a zip-top plastic freezer bag.
- Add shrimp, turning to coat. Seal and chill 2 to 6 hours.
- Remove shrimp, discarding marinade.
- Sprinkle shrimp with table salt and freshly ground black pepper to taste.
Salad
- Arrange tomatoes and sliced celery on a large chilled platter.
- Sprinkle with table salt and black pepper to taste.
- Drizzle with desired amount of Bloody Mary Vinaigrette.
- Spoon Quick Pickled Shrimp over tomatoes.
- Top with celery leaves and Wicked Okra
- Serve immediately with remaining vinaigrette.
